Chicken Provencale

• 4 red potatoes, cut into 1 1/2 inch chunks
• 2 small red onions, cut into 1/2 inch wedges
• 3 large plum tomatoes, quartered
• 10 oil cured black olives
• 1 Tbsp. oil
• 1 chicken (about 3 1/2 lb.), cut into 8 pieces
• 3 bay leaves
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. dried oregano

1. Preheat oven to 400u0b0.
2. In bowl toss potatoes, onions, tomatoes and olives with oil until well blended.
3. Remove skin from chicken, except wings.
4. Place chicken, vegetable mixture and bay leaves in large roasting pan.
5. Sprinkle with salt, thyme and oregano.
6. Bake until juices run clear when chicken is pierced with fork and vegetables are tender, about 45 minutes.
7. Remove bay leaves before serving.
8. Makes 8 servings, 201 calories per serving.

red potatoes, red onions, tomatoes, oil cured black olives, oil, chicken, bay leaves, salt, thyme, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933557 (may not work)